Dry Aged Meats

Dry Aged Meats

We have dry age cabinets in our Coleraine, Ballymoney, Forestside and Garvagh shops.
The dry ageing process means that the meat is matured on the bone for a minimum of 28 days making it more tender and giving it that unique McAtamney’s flavour
For all you steak lovers … give it a go! Ask in store for more details.

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